Baked Mustard Chicken

Flavorful and easy and oh so comfy.

Joshua Bright for The New York Times

Joshua Bright for The New York Times


Food is a way of bringing people together and that’s why I’m a fan of the late Laurie Colwin. It was so special to read the New York Times article about her in today’s edition. You see Laurie was about having a friend in the kitchen to guide you through cooking. Sadly, much of that is lost today. So many of us want to cook yet don’t know where to start. Luckily, it seems that a new generation has found her and lives on, one delicious bite at a time.

Laurie is still so relevant. Farm to table, family dinner, working moms. She also wrote both cookbooks and novels. Now to locate that ginger spiked green beans recipe.

Do you have a favorite?

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